1 cup of sugar
and 1/2 cup butter. Have ready 1 pint of boiling cream, a dessert-spoon
of corn starch, blended with a little cold milk. Add gradually to the
beaten batter and eggs. Put all on the fire, and stir constantly until
it boils. Add a wine-glass of sherry and 1 of brandy. Serve hot with
the pudding. A hard sauce used in connection with the hot one is a great
improvement.

=English Plum Pudding--No. 2.=

1 small loaf of bread, crumbed, 1/2 pound of raisins, the same of
currants, 1/2 pound of citron, 1 of beef suet, chopped fine, a little
salt, 3/4 pound sugar and a little nutmeg. Mix and let stand over night.
Beat 12 eggs, very light, and stir them in the mixture. Take enough milk
to slightly moisten the whole. Add a little salt and nutmeg and 3/4
glass of brandy. Boil five hours. Set on fire with brandy to serve, and
have a rich sauce.

=Plain Plum Pudding.=

6 butter crackers, rolled, 6 eggs, 3 pints of milk, 1 cup sugar, 1/4 cup
butter, 1 teaspoon mixed spice, 1 pound raisins. Bake in a deep
pudding-dish, in a moderate oven, three or four hours, stirring several
times the first hour, to keep the raisins from settling. Serve with hard
sauce.

=Snow Pudding.=

1 box gelatine, soaked in 1/2 tea-cup of cold water, then add 1 quart
boiling water. Stir till it is all dissolved. Add 4 cups white sugar and
the juice of 4 lemons. Strain and set away till cold; then add the
beaten whites, beating the whole thing half an hour, or until it is very
white. Place on ice. Use the 4 yolks and 1 pint milk, and make a custard
to eat with it.

=Tapioca Cream.=

Soak 4 tablespoons of tapioca over night in water enough to cover it,
scald 1 quart milk, beat the yolks of 3 eggs, add 1 cup sugar, and stir
this in with the tapioca, and the whole mixture thus formed into the
milk. Let it cook about twenty minutes. Remove from fire, and stir in
the whites of the eggs, having beaten them to a stiff froth. Add
flavoring, and serve cold. This pudding should be cooked in a vessel set
in hot water.

=Baked Apple Dumpling.=

1/2 pound flour, 1/4 pound lard, 1 teaspoon salt, 1 of yeast powder,
enough cold water to make a stiff dough. Roll-out pastry. Cut with
biscuit-cutter twice as many pieces as you have apples. Peel and core
the apples. Put one round of pastry on one end of the apple. Fill the
core-hole with sugar, cinnamon and a piece of butter. Put another round
of pastry on so that the edges meet. Bake slowly th